5 from 8 votes
Overhead photo of Baked Crab Rangoon Dip garnished with fresh scallions in a cast iron skillet with a couple wonton chips inserted into the dip and more chips plus a ramekin of sliced scallions next to the skillet.
Crab Rangoon Dip
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This Crab Rangoon Dip is a creamy, cheesy dip version of your favorite Chinese appetizer!  It’s loaded with crab, can be prepared in advance and it can be served cold or warm and bubbly straight from the oven!  Served with easy homemade baked wonton chips this dip is a total crowd pleaser that is sure to impress!

Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Course: Appetizer, Snack, starter
Cuisine: American, Chinese, Fusion
Keyword: crab, dip, rangoon
Servings: 8
Calories: 213 kcal
Ingredients
  • 8 ounces Whipped Cream Cheese – room temperature
  • 1/4 cup Mayonnaise
  • 1/4 cup Sour Cream
  • 2 cloves Garlic – minced
  • 1 TBS Mirin
  • 1 ½ tsp EACH: Worcestershire Sauce & Low-Sodium Soy Sauce
  • 3/4 tsp EACH: Sriracha & Kosher Salt
  • 1 cup White Cheddar Cheese or Monterey Jack – freshly grated & DIVIDED
  • 1/4 cup Parmesan Cheese – finely grated
  • 1/2 cup Water Chestnuts - drained & finely chopped (4 ounce can)
  • 1/4 cup Scallions – thinly sliced
  • 1 pound Lump Crab Meat - picked over for any shells (and drained if canned)
Optional for Serving: Sliced Scallions, Chopped Cilantro, Sesame Seeds, Sweet and Sour Sauce, Wonton Chips (recipe below)
Instructions
  1. Prepare crab dip:  In a large bowl, combine the cream cheese, mayonnaise, sour cream, garlic mirin, Worcestershire, soy sauce, sriracha and salt.  Season with a 1/8 teaspoon of ground black pepper.  Stir to combine.

  2. Add in ½ cup of cheddar, all the parmesan and the water chestnuts.  Stir to combine.  Gently fold in the lump crab meat and the scallions.  Taste and adjust for seasoning with salt, pepper and sriracha if desired.  Optional:  Cover the bowl tightly with plastic wrap and chill in the refrigerator for 2-24 hours.  (SEE NOTES)

  3. Preheat oven to 425 degrees F.  Lightly grease a 9-inch baking dish with nonstick cooking spray.

  4. Add dip to baking dish:  Transfer the crab mixture to the prepared baking dish.  Use a spatula to gently spread out the mixture into an even layer.  Sprinkle the top evenly with the remaining cheddar cheese.

  5. Bake:  Place the dish in the oven and bake for 20-25 minutes, or until the dip is bubbly and golden on top.  Optional:  Switch the oven to broil during the last 2-3 minutes of baking.  Make sure you watch the dip carefully to prevent the top from turning too brown!

  6. To serve:  Garnish with fresh herbs and drizzle with sweet and sour sauce.  Serve immediately with wonton chips.  Enjoy!

Recipe Notes
  1. Not a fan of hot dips?  This crab Rangoon dip can also be served cold!  To make cold crab Rangoon dip, prepare recipe through step 2.  Refrigerate for 2-24 hours to allow the flavors to develop.  Remove from fridge, serve and enjoy!  (Note: You can either use ½ cup of the white cheddar or all of the cheddar in the dip if desired)
  2. Optional, but recommended:  For the best flavor allow the mixed dip to chill in the refrigerator overnight before transferring to a greased baking dish, topping with remaining cheese and baking.
  3. To make wonton chips at home:  Preheat oven to 350 degrees F.  Line a baking sheet with aluminum foil for easy cleanup.  Spray the foil with nonstick cooking spray.  Use a sharp knife to cut wonton wrappers into desired shapes or sizes.  Place wonton wrappers in a single layer on the prepared baking sheet.  Spray wrappers with nonstick cooking spray.  Bake wrappers in the oven for 5-7 minutes, or until golden brown and crispy.  Remove from oven and season with salt.  Let the chips cool on baking sheet.  Chips can be stored in an airtight container on the counter for up to 2 days.

Nutritional information is an approximation and based upon 8 servings.

Nutrition Facts
Crab Rangoon Dip
Amount Per Serving
Calories 213 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 60mg20%
Sodium 820mg36%
Potassium 240mg7%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 3g3%
Protein 18g36%
Vitamin A 391IU8%
Vitamin C 5mg6%
Calcium 221mg22%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.